ArticleInsects2022
Differential Bacterial Community of Bee Bread and Bee Pollen Revealed by 16s rRNA High-Throughput Sequencing.
Article in Insects, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 27 citations in OpenAlex.
- Cherry Pollen and Bee Bread Enhance Fitness ofInsects · 2026Article
- Integrated GC-MS and UHPLC-HRMS/MS profiling of bioactive compounds from Streptomyces sp. BPA-6 isolated from bees-collected pollen.Metabolomics : Official journal of the Metabolomic Society · 2026Article
- Comparing the spring diet of buff-tailed bumble bees and honey bees (Hymenoptera: Apidae) in a forest landscape: a metabarcoding approach.Journal of insect science (Online) · 2025Article
- Evaluation of Red Palm Weevils (Insects · 2025Article
- A guide to sunflowers: floral resource nutrition for bee health and key pollination syndromes.Frontiers in plant science · 2025Review
- Demethylation Inhibitor Fungicides Have a Significantly Detrimental Impact on Population Growth and Composition of Nectar Microbial Communities.Microbial ecology · 2024Article
- Mechanistic exploration of royal jelly production in caged honey bees (Apis mellifera).Scientific reports · 2024Article
- The Phytochemical Properties of Low-Grade Longan Syrup and Its Potential Use as a Dietary Supplement for Honey Bees.Insects · 2024Article
- Contribution of Microbiota to Bioactivity Exerted by Bee Bread.Pharmaceuticals (Basel, Switzerland) · 2024Article
- Review
- Shotgun Metagenomics Reveals Minor Micro"International journal of molecular sciences · 2024Article
- Micro"bee"ota: Honey Bee Normal Microbiota as a Part of Superorganism.Microorganisms · 2022Review
Corrections and comments
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Authors and funding
3 authors at 1 institution in 2 countries.
Funding
Abstract
We investigated the bacterial community of bee bread and bee pollen samples using an approach through 16 s rRNA high-throughput sequencing. The results revealed a higher bacterial diversity in bee bread than in bee pollen as depicted in taxonomic profiling, as well as diversity indices such as the Shannon diversity index (3.7 to 4.8 for bee bread and 1.1 to 1.7 for bee pollen samples) and Simpson’s index (>0.9 for bee bread and 0.4−0.5 for bee pollen). Principal component analysis showed a distinct difference in bacterial communities. The higher bacterial diversity in the bee bread than bee pollen could presumably be due to factors such as storage period, processing of food, fermentation, and high sugar environment. However, no effect of the feed (rapeseed or oak pollen patties or even natural inflow) was indicated on the bacterial composition of bee bread, presumably because of the lack of restriction of foraged pollen inflow in the hive. The diverse bacterial profile of the bee bread could contribute to the nutritional provisioning as well as enhance the detoxification process; however, a thorough investigation of the functional role of individual bacteria genera remains a task for future studies.
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Registered trials
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